Smoked Chicken Pot Pie

Pie Crust

1. Get out and measure your ingredients.
2. Combine sour cream and egg in bowl.
3. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses.
4. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
5. Transfer mixture to lightly floured counter and knead briefly until dough comes together.
6. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)
7. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
8. Roll 1 disk of dough into 12-inch circle on lightly floured counter.
9. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
10. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes.

Filling

1. Get out and measure your ingredients.
2. Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes.
3. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
4. Stir in potato and thyme. Reduce heat to medium and simmer
5. Simmer until sauce is thickened and potato is tender, about 8 minutes.
6. Off heat, stir in chicken and corn or peas, if using.
7. Transfer filling to dough-lined pie plate.
8. Add filling and press until as evenly distributed as possible.
9. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½ inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers.
10. Cut four 2-inch slits in top of dough.
11. Brush top of pie with egg.
12. Place in smoker and smoke for 90 mins – 2 hours at 250 degrees.
13. Checking pie about every 30 minutes to check doneness.
14. Remove from smoker and let cool on a wire rack for 45 minutes before serving.
15. Slice.
16. Serve.
17. Enjoy every bite!

Oven Directions

1. Adjust oven rack to second lowest position and preheat your oven to 450 degrees.
2. Once top of pie is brushed with egg wash place on rimmed baking sheet.
3. Bake until top is a beautiful light golden brown, 18 to 20 minutes.
4. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
5. Allow pie to cool on wire rack for at least 45 minutes before serving. Enjoy every bite.